0:00:02 > 0:00:04The six remaining bakers were pushed to their limits this week.
0:00:04 > 0:00:09I think that was the toughest week on Bake Off I can remember.
0:00:09 > 0:00:12Baking European cakes that proved to be a bit of a mouthful.
0:00:12 > 0:00:14Kugelhopfs, kugelhopfs.
0:00:14 > 0:00:16I don't know what a Savarin is.
0:00:16 > 0:00:19I don't know what a Savarin is either but I'll eat it!
0:00:19 > 0:00:21I'm Jo Brand. Welcome to An Extra Slice!
0:00:21 > 0:00:24APPLAUSE
0:00:47 > 0:00:51Bonsoir, hola, guten abend, hello!
0:00:51 > 0:00:54This week was one of the toughest the bakers have ever faced,
0:00:54 > 0:00:59as they attempted to correctly pronounce the names of their European cakes.
0:00:59 > 0:01:01And what cakes they were!
0:01:01 > 0:01:04Some of the most complicated we've ever seen on Bake Off,
0:01:04 > 0:01:06most of which I'd never even heard of!
0:01:06 > 0:01:09To be honest, one of the bakers could have said they were
0:01:09 > 0:01:12making a Latvian ninky-nonker and I'd have believed them.
0:01:13 > 0:01:15And it's nice to see that, six weeks in,
0:01:15 > 0:01:18Paul is really getting to know the bakers.
0:01:18 > 0:01:21In sixth place is...
0:01:21 > 0:01:23this one, whose is this?
0:01:23 > 0:01:25Oh, Kat.
0:01:25 > 0:01:27Sorry, Kate.
0:01:27 > 0:01:30See how easy that is!
0:01:30 > 0:01:34Pete Bollywood, there, on fine form.
0:01:34 > 0:01:37Meanwhile, Mary was talking about the Signature Bake,
0:01:37 > 0:01:41yeast-leavened cake, with the use of helpful hand gestures.
0:01:41 > 0:01:44Nearly all of them, I expect, will choose one
0:01:44 > 0:01:48that is a sort of Savarin-type,
0:01:48 > 0:01:50with a funnel up in the middle.
0:01:50 > 0:01:52LAUGHTER
0:01:57 > 0:02:01So, Paul and Mary agree to disagree, and no-one left the tent.
0:02:01 > 0:02:05Luckily, Diana will be here to give her first TV interview
0:02:05 > 0:02:08about her time in the tent.
0:02:08 > 0:02:12Plus I've another panel of celebrity fans, who'll be giving us
0:02:12 > 0:02:14their views on the European antics.
0:02:14 > 0:02:17And, with less than four weeks until the final,
0:02:17 > 0:02:20our thoughts are turning to who might win.
0:02:20 > 0:02:23To discuss that, we'll be joined by last year's winner,
0:02:23 > 0:02:27Frances Quinn, and fellow baker, Glenn Cosby.
0:02:27 > 0:02:32It gives me the perfect excuse to play a great bit of unseen footage
0:02:32 > 0:02:34from Sweet Dough Week last series.
0:02:34 > 0:02:37Paul, Mary, Mel and Sue are all discussing
0:02:37 > 0:02:39Glenn's apricot brioche buns.
0:02:39 > 0:02:41And that's what sets them off...
0:02:41 > 0:02:45The thing about Glenn's buns was the...
0:02:47 > 0:02:52You can't just spin icing on the top and put apricots on...
0:02:55 > 0:02:57So Kimberley, she's...
0:03:00 > 0:03:03She's made some pretty lovely iced fingers, what did you think?
0:03:06 > 0:03:08APPLAUSE
0:03:13 > 0:03:15Thanks for sending in your pictures
0:03:15 > 0:03:17of the baking you've been doing at home.
0:03:17 > 0:03:21We've got some corkers coming up in just a bit,
0:03:21 > 0:03:24and as usual our studio audience have come bearing bakes.
0:03:24 > 0:03:26Have you all gone a bit European?
0:03:26 > 0:03:28Get out your kugelhupfs!
0:03:28 > 0:03:30CHEERING
0:03:40 > 0:03:43Romesh, what's happened? Do you want to help them?
0:03:43 > 0:03:45There's been a disaster!
0:03:50 > 0:03:52APPLAUSE
0:03:54 > 0:03:57Time now to meet tonight's panel of celebrity fans.
0:03:57 > 0:03:59First up it's Michelin-starred chef,
0:03:59 > 0:04:03whose guilty food pleasure is beans on toast, Richard Corrigan.
0:04:03 > 0:04:06APPLAUSE
0:04:09 > 0:04:13Next, it's actress, TV cook and author, whose food of choice
0:04:13 > 0:04:17is crisps and chocolate in the mouth at the same time - Fay Ripley.
0:04:17 > 0:04:20APPLAUSE
0:04:25 > 0:04:28And a comedian who's a vegan, so he can't eat proper cakes.
0:04:28 > 0:04:31It's Romesh Ranganathan!
0:04:31 > 0:04:33APPLAUSE
0:04:37 > 0:04:40Romesh, you're a vegan, which means you can't eat
0:04:40 > 0:04:42eggs, milk, butter or cream.
0:04:42 > 0:04:45- No.- Why bother getting out of bed in the morning?
0:04:45 > 0:04:48I've got absolutely no idea.
0:04:48 > 0:04:51I don't even know why I enjoy Bake Off so much.
0:04:51 > 0:04:55It's torturing myself. It's like me watching a barbecue show.
0:04:55 > 0:04:58What sort of cakes can vegans eat?
0:04:58 > 0:05:02Quite boring ones, made out of chickpeas and dust?
0:05:04 > 0:05:08The chickpea and dust is a favourite, I'll be honest with you.
0:05:08 > 0:05:12There's all sorts of replacements and stuff like that.
0:05:12 > 0:05:14Cardboard.
0:05:14 > 0:05:18I'm beginning to get an idea of how this show's going to go.
0:05:18 > 0:05:21Richard, beans on toast, what's that all about?
0:05:21 > 0:05:23You know, you come back from work very late, very tired.
0:05:23 > 0:05:27Completely shattered most evenings.
0:05:27 > 0:05:32And maybe once a week I'll treat myself to a little sourdough toast
0:05:32 > 0:05:35and some beans and a little bit of red chilli on the top.
0:05:35 > 0:05:38So that's a little bit kind of exotic?
0:05:38 > 0:05:40A little bit, the sourdough.
0:05:40 > 0:05:43Mother's Pride and Daddies Sauce then.
0:05:43 > 0:05:47- No. Sourdough.- Look at his look! "Oh, no!"
0:05:47 > 0:05:51Fay, are you a big fan of creamy, continental cakes?
0:05:51 > 0:05:55Well, I am and I'm not. I've got a dairy intolerance,
0:05:55 > 0:05:59so I crave all those things with the layers and the cream
0:05:59 > 0:06:01but it's like a loaded gun, to be honest with you.
0:06:01 > 0:06:03And what I do is I hold off
0:06:03 > 0:06:06and I don't have them and I don't have them,
0:06:06 > 0:06:09and then I can't resist any more and then...
0:06:09 > 0:06:11I have to use the facilities.
0:06:14 > 0:06:20Romesh, you've brought along some vegan cakes that you've baked, haven't you?
0:06:20 > 0:06:23I've made a chickpea and cardboard brownie,
0:06:23 > 0:06:27which I think you're going to enjoy. It's actually chocolate and cherry.
0:06:27 > 0:06:31Everyone sit back from Fay a bit.
0:06:33 > 0:06:37- There's no dairy. - Wow.
0:06:37 > 0:06:40There is no dairy.
0:06:40 > 0:06:43What are we comparing it to - nice compared to something horrid
0:06:43 > 0:06:46or nice compared to a proper brownie?
0:06:46 > 0:06:49Sorry, what did you just call me?
0:06:49 > 0:06:51LAUGHTER
0:06:57 > 0:07:00I think they'd be better a week old. They're a little gooey.
0:07:00 > 0:07:04I think they're really nice.
0:07:04 > 0:07:07Right then.
0:07:15 > 0:07:18Well, you've been as busy as ever at home
0:07:18 > 0:07:21creating some wonderful European cakes.
0:07:21 > 0:07:23Louise, who is half-Swedish,
0:07:23 > 0:07:27made one of Sweden's traditional Kristina Cakes, which looks amazing.
0:07:30 > 0:07:32Louise grew up on an island north of Stockholm,
0:07:32 > 0:07:35but thanks to marrying a man she met over here,
0:07:35 > 0:07:37she left that bleak and windswept landscape,
0:07:37 > 0:07:39and now lives in St Albans.
0:07:41 > 0:07:42Now, I got a bit worried
0:07:42 > 0:07:45when I thought Annabel from London had sent in a picture
0:07:45 > 0:07:47of some "keks",
0:07:47 > 0:07:50but then I discovered that a kek is a Romanian cake.
0:07:50 > 0:07:52It should have a beautiful marbled appearance.
0:07:52 > 0:07:54Annabel's looked like this.
0:07:57 > 0:08:00Refusing to be beaten, Annabel simply trimmed off
0:08:00 > 0:08:01all the burnt bits,
0:08:01 > 0:08:05and I think you'll agree that that made a vast improvement.
0:08:11 > 0:08:14Ian from Taunton sounds the perfect husband.
0:08:14 > 0:08:17Every year for the past 22 years, he's made a birthday cake
0:08:17 > 0:08:21for his wife, Anna, which he decorates with a likeness of her face.
0:08:21 > 0:08:23What a lovely treat for her.
0:08:23 > 0:08:25She's recently had her birthday,
0:08:25 > 0:08:27and here's the cake he presented her with.
0:08:35 > 0:08:38If you think this looks less than flattering,
0:08:38 > 0:08:41take a look at the one he did last year.
0:08:46 > 0:08:48And the year before that, Anna seemed to have gone bald
0:08:48 > 0:08:50and had a nose job.
0:08:54 > 0:08:56Of course, what we're all dying to know is,
0:08:56 > 0:08:59what does Anna actually look like?
0:08:59 > 0:09:00Well, here's a picture.
0:09:04 > 0:09:06Only joking!
0:09:06 > 0:09:08Although how bad would we feel if that was true?
0:09:08 > 0:09:10Anna actually looks like this.
0:09:12 > 0:09:18Becky of Worthing sent us a picture of a cake she made for a friend's baptism at sea.
0:09:21 > 0:09:24Although it could simply be a leaky washing machine.
0:09:24 > 0:09:28And I have to say, if we take a closer look,
0:09:28 > 0:09:30I can't help thinking it looks a little bit sinister.
0:09:39 > 0:09:43Anyway, thank you so much for being such good sports
0:09:43 > 0:09:44and sending your pictures in.
0:09:44 > 0:09:47Details below if you want to send us a picture of your baking.
0:09:47 > 0:09:49Right, back to the tent.
0:09:49 > 0:09:51Let's remind ourselves what happened
0:09:51 > 0:09:53when the bakers went all continental.
0:09:54 > 0:09:56It was European Cake Week in the tent.
0:09:56 > 0:09:59The Signature was to create yeast-leavened cake.
0:09:59 > 0:10:01Oh, I hate this bit.
0:10:01 > 0:10:04- Moment of truth. - Looks how it should look.
0:10:04 > 0:10:08- Your choice of flavours for the inside, I think, are wrong.- Oh.
0:10:08 > 0:10:10It's very, very good.
0:10:10 > 0:10:14A tricky prinsesstarta was called for in the Technical.
0:10:15 > 0:10:18Not a clue. Not a Scooby-Doo.
0:10:18 > 0:10:21Congratulations.
0:10:21 > 0:10:24And the Showstopper pushed the bakers to the extreme.
0:10:24 > 0:10:26Hungarian Dobos torte.
0:10:26 > 0:10:30What am I doing?
0:10:30 > 0:10:32Nothing like cutting it fine, is there?
0:10:32 > 0:10:34It's what I call a Showstopper.
0:10:34 > 0:10:38Mary and Paul had a to-do and neither agreed to back down.
0:10:38 > 0:10:39We don't agree.
0:10:39 > 0:10:42The person leaving us today is...
0:10:42 > 0:10:46It's nobody, lads, because they were really rowing and it was really awful.
0:10:46 > 0:10:50And Chetna was finally crowned Star Baker.
0:10:50 > 0:10:53APPLAUSE
0:10:56 > 0:10:58It was breadsticks at dawn for Mary and Paul
0:10:58 > 0:11:02as they just couldn't decide which baker should be sent home.
0:11:02 > 0:11:04Here's how the Bake Off queen of charm and tact
0:11:04 > 0:11:07described their difference of opinion,
0:11:07 > 0:11:09choosing her words carefully.
0:11:09 > 0:11:14On the whole, Paul and I agree because we have the same standards,
0:11:14 > 0:11:18but on this particular occasion, we definitely disagreed.
0:11:18 > 0:11:21Here's what Paul had to say.
0:11:21 > 0:11:23We had a little bit of a tiff.
0:11:25 > 0:11:28Richard, do you think Paul and Mary did the right thing,
0:11:28 > 0:11:29keeping them both?
0:11:29 > 0:11:33I think one in particular could have left, and that's Richard.
0:11:35 > 0:11:39Well, it is a competition and someone has to go at the end of it.
0:11:39 > 0:11:41The problem is I think they've set a precedent,
0:11:41 > 0:11:42because they're all neck and neck.
0:11:42 > 0:11:44They all seem very, very good to me,
0:11:44 > 0:11:47so I think they'll have trouble each week, at this stage.
0:11:47 > 0:11:50Who would you have sent home if you had to send someone?
0:11:50 > 0:11:54If I had to, I would... I feel Richard.
0:11:54 > 0:11:56He keeps saying it out loud in front of the camera,
0:11:56 > 0:11:59but he feels like he's hanging on by his coat-tails a bit.
0:11:59 > 0:12:03I think at least he's expecting to go.
0:12:03 > 0:12:06What about if Mary and Paul had a proper fight, Romesh?
0:12:06 > 0:12:09- I'm talking tops off and bare knuckles.- Hello!
0:12:09 > 0:12:12That's a pay-per-view I'd get involved in.
0:12:12 > 0:12:14Who do you think would win?
0:12:14 > 0:12:16I think, hands down, Mary.
0:12:16 > 0:12:19Can you imagine Mary getting quite drunk before the match
0:12:19 > 0:12:22so she doesn't feel any pain?
0:12:24 > 0:12:27The Signature Bake for European Cakes Week
0:12:27 > 0:12:31involved making a yeast-leavened cake, such as a bundt or a kugelhopf,
0:12:31 > 0:12:35which is one that uses yeast instead of baking powder.
0:12:35 > 0:12:38Nancy's cake was a rum punch Savarin with coconut cream,
0:12:38 > 0:12:41and decorated with tropical fruits
0:12:41 > 0:12:45and some Christmas decorations she bought in 1976.
0:12:46 > 0:12:49The totally tropical taste of her European cake.
0:12:50 > 0:12:54Nancy, what did you make of Nancy's Caribbean Savarin?
0:12:54 > 0:12:58All I think is I would have served it with a grapefruit juice for a starter,
0:12:58 > 0:13:04and then a cheese fondue for main, just because it felt very retro.
0:13:04 > 0:13:06- A bit Abigail's Party. - It was a bit, wasn't it?
0:13:06 > 0:13:09Martha also decided to make a Savarin and embarked
0:13:09 > 0:13:13on an ambitious dark chocolate and almond liqueur version.
0:13:13 > 0:13:16Here's the moment when it dawned on her that she'd made this
0:13:16 > 0:13:19harder than it needed to be.
0:13:19 > 0:13:21It's just hard not knowing what it should be like.
0:13:21 > 0:13:24I feel like how I feel in technicals, even though this is a bake I could have practised!
0:13:24 > 0:13:27I could have practised it.
0:13:29 > 0:13:31- Bless her.- Yeah, bless.
0:13:33 > 0:13:36It's weird how it doesn't feel like - and she fully admits it -
0:13:36 > 0:13:39she doesn't actually know how these things are supposed to turn out.
0:13:39 > 0:13:42It must be so annoying for the people who have spent months and months...
0:13:42 > 0:13:47"I don't even know what it's supposed to taste like, but apparently it's incredible!"
0:13:49 > 0:13:52She's 17, and me at 17, the only thing I was cooking
0:13:52 > 0:13:55was crystal meth. I'll be honest.
0:13:58 > 0:14:03I'm just so impressed by the youth on offer.
0:14:04 > 0:14:07I think crystal meth is next week on Bake Off.
0:14:09 > 0:14:11For their Showstopper,
0:14:11 > 0:14:14the bakers had to make the Hungarian Dobos torte.
0:14:14 > 0:14:17Some people argue that it stops being a Dobos torte
0:14:17 > 0:14:19if it has more than five layers.
0:14:19 > 0:14:21Other people argue that nobody cares.
0:14:23 > 0:14:27Which of the Dobos tortes really impressed you, Richard?
0:14:27 > 0:14:30Nancy, there was a real clarity to it.
0:14:30 > 0:14:32Clean, beautiful presentation.
0:14:32 > 0:14:37I think she got the texture in there as well,
0:14:37 > 0:14:39which I think is really important.
0:14:39 > 0:14:40It's all Nancy with me, I'm afraid.
0:14:40 > 0:14:43Somebody's got the hots for Nancy, haven't they?
0:14:43 > 0:14:46Why don't you marry her?
0:14:46 > 0:14:50To be honest, the one that took me was Chetna's,
0:14:50 > 0:14:53because of those amazing baubles and things.
0:14:53 > 0:14:57If you Google "bubonic plague",
0:14:57 > 0:14:59that's it in cake form!
0:14:59 > 0:15:02Sort of the lumps you get under your arms and all that,
0:15:02 > 0:15:07and I like that novelty, that history element to it.
0:15:07 > 0:15:09Romesh, who's impressed you?
0:15:09 > 0:15:13I thought Luis, the structure was impressive.
0:15:13 > 0:15:17They said it was disappointing in the flavour.
0:15:17 > 0:15:20One of the things I was really impressed with him
0:15:20 > 0:15:23was he properly psyched out the rest of the contestants.
0:15:23 > 0:15:26When they went to the last five minutes, he was just, like,
0:15:26 > 0:15:31cleaning up. "You still making your cake, are you? See you later, mate!"
0:15:31 > 0:15:33In less than four weeks' time,
0:15:33 > 0:15:36we'll all know who wins this series of Bake Off.
0:15:36 > 0:15:40So it's time for us to discuss who we think will make it
0:15:40 > 0:15:43to the final, and who we think will receive the ultimate
0:15:43 > 0:15:46creme pat on the back. I haven't got a clue.
0:15:46 > 0:15:47No change there then.
0:15:47 > 0:15:52To help us look at the runners and riders, ladies and gentlemen,
0:15:52 > 0:15:55please welcome last year's Bake Off winner, Frances Quinn,
0:15:55 > 0:15:58and one of her fellow bakers, Glenn Cosby.
0:15:58 > 0:16:00APPLAUSE
0:16:12 > 0:16:15Welcome to An Extra Slice.
0:16:15 > 0:16:19Frances, you won last year, pipping Ruby and Kimberley at the post.
0:16:19 > 0:16:24At what point did you think, "I might win this"?
0:16:24 > 0:16:28You probably saw from my face when they even announced it,
0:16:28 > 0:16:30I looked like I was going to go down.
0:16:30 > 0:16:32The final was so close. So, so close.
0:16:32 > 0:16:35There wasn't a frontrunner from the beginning.
0:16:35 > 0:16:38Glenn, let's not beat about the bush, you didn't win.
0:16:40 > 0:16:41Not even close.
0:16:41 > 0:16:45You went out in week seven - at what point did you think
0:16:45 > 0:16:47"I'm never going to win this"?
0:16:47 > 0:16:49I couldn't believe I was on it, and then when you get in the tent,
0:16:49 > 0:16:52and all of us shared the same anxiety, you just don't want
0:16:52 > 0:16:55to be the person who goes week one - sorry, Tobes.
0:16:55 > 0:16:58That's all you're thinking about, and then it was Bread Week
0:16:58 > 0:17:01when this one brought out the Swan Vesta box.
0:17:01 > 0:17:04I was like, "Glenn, every week is a gift."
0:17:04 > 0:17:07For as long as you stay holding your own, it's all a gift.
0:17:07 > 0:17:12Let's take a look at the remaining six bakers.
0:17:12 > 0:17:15Now, who do you think will be in the final three, Richard?
0:17:15 > 0:17:18I'm going to put Nancy number one,
0:17:18 > 0:17:22Luis number two and then Chetna number three.
0:17:22 > 0:17:26I just think steady, steady goes the train with Nancy,
0:17:26 > 0:17:29delivering high quality at all times, you know?
0:17:32 > 0:17:34For me, it is all about the girls.
0:17:34 > 0:17:37Nancy, also, for me, Martha,
0:17:37 > 0:17:40and Kate. And I think there is also a chance
0:17:40 > 0:17:44that Norman might abseil in with a pesto and lavender pavlova
0:17:44 > 0:17:46or something and steal it from under them!
0:17:46 > 0:17:48Would you like Norman to come back?
0:17:48 > 0:17:50- I'd love Norman back. - Can you imagine...?
0:17:50 > 0:17:53APPLAUSE
0:17:55 > 0:17:58Can you imagine what Norman's sugarwork would have been?
0:17:59 > 0:18:02"What did you do, Norman?" "Put a blob of caramel on it."
0:18:04 > 0:18:06Frances?
0:18:06 > 0:18:10I'm saying at this point, Richard, Martha, Luis.
0:18:10 > 0:18:12Yeah.
0:18:12 > 0:18:14Why those three?
0:18:14 > 0:18:18Because Richard's not featured in anybody else's predictions.
0:18:18 > 0:18:20He just seems to be, I know he's had a few blips,
0:18:20 > 0:18:23but I think that could work to his favour,
0:18:23 > 0:18:26because it's going to make him dig deeper,
0:18:26 > 0:18:29and Bake Off is as much a mental game as it is a baking game.
0:18:29 > 0:18:32I've still got my money on Richard.
0:18:32 > 0:18:36I know it's difficult, but his mini pear pies were unacceptable,
0:18:36 > 0:18:37weren't they?
0:18:37 > 0:18:41They looked like a set of pears that had once met some pastry.
0:18:44 > 0:18:47OK, and Glenn, who do you plump for?
0:18:47 > 0:18:50I'd also controversially put Richard there.
0:18:50 > 0:18:53He was so strong at the beginning. Martha, I think,
0:18:53 > 0:18:55or do I think Nancy?
0:18:55 > 0:18:59I'm torn between them, and I think Luis is probably my favourite.
0:18:59 > 0:19:02Romesh, who do you think will end up in the final three?
0:19:02 > 0:19:04I actually agree with you, Richard.
0:19:04 > 0:19:07The steady train, Nancy.
0:19:07 > 0:19:11Nancy the Tank Engine, she'll be in there.
0:19:11 > 0:19:14She sort of flaps about then smashes it, every single time.
0:19:14 > 0:19:17"I'm not a good chocolate person" - nailed it.
0:19:17 > 0:19:19"I'm not good with caramel" - smashed it. How do you like that?
0:19:19 > 0:19:23Just every time, unbelievable. She's playing all coy.
0:19:23 > 0:19:25"I don't know what I'm doing! Ha-ha, beat you!"
0:19:28 > 0:19:31I also think Chetna will be in there, and Luis.
0:19:31 > 0:19:33Those will be the three.
0:19:33 > 0:19:36I'm so glad that you two could join us this evening.
0:19:36 > 0:19:38Frances and Glenn, thank you very much for coming.
0:19:38 > 0:19:42APPLAUSE
0:19:46 > 0:19:49Time now to check out what our studio audience
0:19:49 > 0:19:52have been baking at home. They've brought in some cakes
0:19:52 > 0:19:55that are European in style. I mean the type of cake.
0:19:55 > 0:19:57I don't mean the cakes have turned up
0:19:57 > 0:20:01wearing loafers with no socks and a jumper tied round their shoulders.
0:20:01 > 0:20:05First of all, we are going to go to
0:20:05 > 0:20:08Helen, Charlotte and Laura.
0:20:08 > 0:20:12What's the European angle on your cupcakes then?
0:20:12 > 0:20:14We've got Brussels sprout cupcakes.
0:20:14 > 0:20:17Brussels sprout cupcakes.
0:20:17 > 0:20:20Romesh, would you like to go and get them, we'll have a little taster?
0:20:20 > 0:20:24Is it the Brussels? Is that the element that's European?
0:20:24 > 0:20:27Did you cook the Brussels sprouts or are they raw?
0:20:27 > 0:20:30They were grated in and then baked.
0:20:30 > 0:20:32Oh, I see. Oh, ta!
0:20:33 > 0:20:36Unfortunately, I can't try, so you enjoy.
0:20:38 > 0:20:41- OK.- They're quite sprouty smelling.
0:20:41 > 0:20:46There's something weird and vegan-y about it.
0:20:46 > 0:20:52A bit hippy and California and lots of other things.
0:20:52 > 0:20:54The technical part of putting this together,
0:20:54 > 0:20:56you've done a really good job.
0:20:56 > 0:20:58- Thank you. - Really, really good job.
0:20:58 > 0:21:01OK, well, as Rich has said, you've done a very good technical job
0:21:01 > 0:21:05but never, ever do it again.
0:21:05 > 0:21:07Julia, tell us about your cake.
0:21:07 > 0:21:13It's an Eastern European chocolate and sauerkraut cake.
0:21:15 > 0:21:19And what language is that writing in round the side?
0:21:19 > 0:21:21- Romanian.- I speak a bit of that language
0:21:21 > 0:21:26and it says, "This cake is not as nice as Julia says."
0:21:28 > 0:21:31What does the writing actually say?
0:21:31 > 0:21:35It says, "Yummy! An extra slice."
0:21:37 > 0:21:40APPLAUSE
0:21:40 > 0:21:42Juliet, where are you?
0:21:42 > 0:21:46That looks a bit precarious, what is that?
0:21:48 > 0:21:51It was supposed to be the Leaning Tower of Pisa.
0:21:51 > 0:21:54And it's leant a bit more than...
0:21:54 > 0:21:56It's leant a lot.
0:21:56 > 0:21:59I see you're holding on to it. Will it fall over if you let go?
0:21:59 > 0:22:01I haven't tried. I've been holding on
0:22:01 > 0:22:03since about 11 o'clock this morning.
0:22:05 > 0:22:06And how did you travel here?
0:22:06 > 0:22:10- In a car. - Were you driving and sort of...?
0:22:13 > 0:22:17- Presumably, you were in the back nursing it.- I was driving.
0:22:19 > 0:22:21Juliet.
0:22:22 > 0:22:24Were you texting with the other hand?
0:22:24 > 0:22:29It's wonderful. I want to know what happens
0:22:29 > 0:22:31when you let go of it, so, Juliet, go for it.
0:22:34 > 0:22:37APPLAUSE
0:22:44 > 0:22:48Time now to meet a baker who knocked Brad and Angelina's wedding
0:22:48 > 0:22:50off some of the front pages.
0:22:50 > 0:22:55Ladies and gentlemen, please welcome the Queen of the WI, Diana.
0:22:55 > 0:22:57APPLAUSE
0:23:09 > 0:23:12Welcome to An Extra Slice.
0:23:12 > 0:23:14- It's lovely to have you. - Pleasure to be here.
0:23:14 > 0:23:19Now sadly, you had to leave the show a few weeks ago due to ill health.
0:23:19 > 0:23:20How are things now?
0:23:20 > 0:23:24Still no taste and smell.
0:23:24 > 0:23:27It was interesting Romesh saying about vegan,
0:23:27 > 0:23:30really now I could have sawdust sandwiches,
0:23:30 > 0:23:32and I'd be really quite cheap to keep.
0:23:32 > 0:23:36How did it happen?
0:23:36 > 0:23:40We went out for supper the night before, as we do,
0:23:40 > 0:23:42before programme five.
0:23:42 > 0:23:46I absolutely blacked out, bashed my head.
0:23:46 > 0:23:50Spent a night in A & E and that was the consequence.
0:23:50 > 0:23:53- Permanent loss of smell and taste. - Yes. I've seen a neurosurgeon
0:23:53 > 0:23:56and it may come back, it may not.
0:23:56 > 0:23:59Listen, thanks so much for being with us tonight.
0:23:59 > 0:24:00We really do appreciate it.
0:24:00 > 0:24:03APPLAUSE
0:24:03 > 0:24:07You must have been gutted to leave. What do you miss most?
0:24:07 > 0:24:11You never know when you haven't been voted off
0:24:11 > 0:24:13how far you would go.
0:24:13 > 0:24:17I have something in common with the five winners, of course.
0:24:17 > 0:24:19I've never been voted off.
0:24:21 > 0:24:23So, you know, that's something, isn't it?
0:24:23 > 0:24:26Martha said that you were like a grandmother to her.
0:24:26 > 0:24:28Was that nice to feel that?
0:24:28 > 0:24:31That was lovely. When you think you've got a nearly 70-year-old
0:24:31 > 0:24:36and a 17-year-old brought together with a common baking theme,
0:24:36 > 0:24:39that seems to me pretty good. Pretty good.
0:24:39 > 0:24:43- Now, Freezergate.- Yes.
0:24:44 > 0:24:47Who would have thought a show about cakes could be
0:24:47 > 0:24:51quite so controversial. What actually happened?
0:24:51 > 0:24:56Well, I think it's been well documented.
0:24:56 > 0:24:59But it's nice to hear it from you.
0:24:59 > 0:25:04Who knows who's documented it and what their angle might be.
0:25:04 > 0:25:10My conscience is clear.
0:25:10 > 0:25:15You know, that's it. I'd like to put it to bed, really.
0:25:15 > 0:25:19If that's possible. I hope so, anyway.
0:25:19 > 0:25:24Can I just ask you one thing, or I want to reassure myself
0:25:24 > 0:25:30I saw it. You did take Ian's baked Alaska out of the freezer?
0:25:30 > 0:25:31Yes, I did.
0:25:31 > 0:25:34From the other side of the tent,
0:25:34 > 0:25:38Ian came over, picked it up, and after that,
0:25:38 > 0:25:41it went to his side of the tent.
0:25:41 > 0:25:45That's all I know, because you're so busy doing your own thing,
0:25:45 > 0:25:49I didn't even see him throw his in the bin.
0:25:49 > 0:25:53I only heard the oohs and ahs, because you are concentrating
0:25:53 > 0:25:55on what you're doing.
0:25:55 > 0:25:58What did you think when you found out Ian had thrown
0:25:58 > 0:26:01his work in the bin?
0:26:01 > 0:26:04Silly boy, really.
0:26:04 > 0:26:06I think us girls would have said,
0:26:06 > 0:26:10"Well, we've got to make something of it."
0:26:10 > 0:26:14Put the meringue on the top and presented it.
0:26:14 > 0:26:17It would have been OK, it would have been good.
0:26:17 > 0:26:20Did you feel bad at all?
0:26:20 > 0:26:26I wish it hadn't happened... but it did happen.
0:26:26 > 0:26:31The heat of the moment. Presumably, it being 35 degrees in the tent
0:26:31 > 0:26:37and you were making ice cream, it would have been stressful?
0:26:37 > 0:26:39It was the same for everyone, of course.
0:26:39 > 0:26:45All the Showstoppers are stress...
0:26:45 > 0:26:49Well, they test you, and that's the way it should be, really.
0:26:49 > 0:26:53Now, my favourite bake of yours was your 3D biscuit Showstopper.
0:26:53 > 0:26:54Was it, really?!
0:26:54 > 0:26:57It was, because it was big, for a start.
0:26:57 > 0:27:01- Bold and beautiful, was it!- It was gorgeous, let's have a look at it.
0:27:01 > 0:27:06What's challenging is getting that to hold
0:27:06 > 0:27:08as a tube for the main part body of my engine.
0:27:08 > 0:27:12- Let's see you make the pinwheels. - I knew you were going to say that.
0:27:12 > 0:27:16Slowly does it, there's no rush. Particularly of course in the train industry.
0:27:16 > 0:27:20Look at that. The engine is beautifully round.
0:27:20 > 0:27:22You did it round a tin? That was clever.
0:27:22 > 0:27:25Shall we go for a little bit of the tuile on the top?
0:27:25 > 0:27:27That's just perfect, lovely.
0:27:27 > 0:27:30APPLAUSE
0:27:36 > 0:27:40I'm surprised Sir Richard Branson hasn't put in an offer, really.
0:27:40 > 0:27:45Absolutely. We'd all like to go on a train like that, believe you me.
0:27:45 > 0:27:48Maybe your next challenge should be to bake a level croissant.
0:27:50 > 0:27:52I'm sorry!
0:27:53 > 0:27:55Now, I've dug something out that you said in the tent.
0:27:55 > 0:27:57Let's have a look.
0:27:57 > 0:28:01Being on Bake Off is a culmination of a lifetime baking.
0:28:01 > 0:28:05It'll be the biggest thing I've ever done, apart from, you know,
0:28:05 > 0:28:08giving birth and all those weird things.
0:28:09 > 0:28:11Why did I say that?
0:28:11 > 0:28:14What other weird things have you done?
0:28:15 > 0:28:18Diana, we loved watching you in the tent
0:28:18 > 0:28:21and we do miss your traditional bakes.
0:28:21 > 0:28:24You were one of the traditionalists.
0:28:24 > 0:28:26As a thank you, we've baked you a cake
0:28:26 > 0:28:28which Romesh is fetching for me.
0:28:28 > 0:28:31I think that's slightly bigger than I ordered.
0:28:32 > 0:28:35- Can I have a guess? - Well, it's a box.
0:28:37 > 0:28:41Is it either a swan or trainers, because my trainers created...
0:28:41 > 0:28:44Let's have a little look and see.
0:28:46 > 0:28:48APPLAUSE
0:28:56 > 0:29:00So, ladies and gentleman, let's give Diana a Great British send off!
0:29:00 > 0:29:04Thank you so much for coming. Diana, everybody!
0:29:04 > 0:29:07APPLAUSE
0:29:07 > 0:29:10Are you going to be able to manage it? I don't know how heavy it is.
0:29:18 > 0:29:20Next week, it's pastries in the tent.
0:29:20 > 0:29:24So get baking and send us pictures of your pastries.
0:29:24 > 0:29:27Could be pasties, eclairs, sausage rolls -
0:29:27 > 0:29:30pretty much anything that isn't a cake, a biscuit or bread.
0:29:30 > 0:29:32Details below.
0:29:32 > 0:29:35The fantastic and the not so fantastic may feature
0:29:35 > 0:29:38on next week's show. So what have we learnt this week?
0:29:38 > 0:29:42If Paul asks you a question and then repeats your answer back to you,
0:29:42 > 0:29:45your answer was probably wrong. Watch and learn.
0:29:45 > 0:29:48- What's in that egg white? - Lavender.
0:29:48 > 0:29:50Lavender.
0:29:50 > 0:29:52- How are you finishing it? - I'm going to wing it again.
0:29:52 > 0:29:53You're going to wing it.
0:29:53 > 0:29:56You're adding butter to the dough after. How much?
0:29:56 > 0:30:00- Four tablespoons. - Four tablespoons?!
0:30:04 > 0:30:06A big thank you to our guest baker, Diana,
0:30:06 > 0:30:10to Frances and Glenn and to all our studio bakers,
0:30:10 > 0:30:13and to our celebrity panel, Richard Corrigan...
0:30:13 > 0:30:16APPLAUSE
0:30:17 > 0:30:19Fay Ripley.
0:30:21 > 0:30:23And Romesh Ranganathan!
0:30:25 > 0:30:28See you next week. Good night!